Peruvian Quinoa Salad
The Incas used to see quinoa as a sacred grain, a gift from the gods. It was called 'la chisiya mama', the mother of all grains. Peruvian chef Ronal told us that there is still a lot of superstition surrounding this type of grain. It would, among other things, provide extra fertility and cure various diseases. It is therefore widely eaten by Peruvians. Peru has now even become the largest producer and exporter of quinoa. You can find it in Peruvian markets in all shapes and sizes. Ronal shared with us a delicious fresh salad. On the table within fifteen minutes and delicious as a side dish or lunch.
Oh! And we also figured out for you how exactly to pronounce this difficult word. The correct pronunciation is: "kien-wa".
Step 1: Prepare the quinoa
Boil 300 ml of water.
Toast the quinoa in a dry pan until it makes a popping sound (according to chef Ronal, this removes the bitterness out of the quinoa)
Heat the oil in another pan and add the garlic and white onion.
Let this cook for a minute and then mix in the quinoa. Immediately add the boiled water.
Remove the mixture from the heat as soon as the water is just not completely absorbed by the quinoa.
Cover the quinoa and let it steam for another 10 minutes.
Step 2: Mix the quinoa with the other ingredients
Cut the red onion, tomato, mango and avocado into small cubes
Stir all ingredients into the quinoa.
Squeeze the lime over the salad and serve
Buen provecho! ('Enjoy your meal!')
Dafne got this recipe from Peruvian Ronal during a cooking class in Cusco, Peru. Ronal told her more about the Peruvian food culture and all the stories behind it.
For a side dish for 4 persons:
150 grams (red) quinoa
4 tbsp vegetable oil
3 cloves of garlic
1 white onion
1 red onion
Salt and pepper
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